Yellow lentil curry

ingredients:

• ½ of large onion diced
• 1 cup yellow lentils (Toor dhall)
• 1/2 tablespoon vegetable oil
• 1 teaspoon tamarind paste
• ¼ cup hot water
• ½ teaspoon coriander powder
• 1 pinch mustard
• 1 pinch asafoetida
• ½  tablespoon curry powder
• ½  teaspoon turmeric powder
• ½  teaspoon ground cumin
• ½  tablespoon chili powder
• salt to taste
• ½  teaspoon white sugar
• ½  teaspoon minced garlic
• ½  teaspoon ginger root, minced
• 4 Tablespoon tomato puree

Method:

• Wash the lentils, soak overnight, boil in the water and drain it
• Mix the tamarind paste with hot water and add with curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a bowl.
• Heat the oil in a pan, fry the onion till golden brown
• Add the above mixture to the onions, cook for 2 minutes while stirring
• Now add the tomato puree, cook in low heat for few minutes
• Take from fire and mix the lentils
• Garnish with coriander leaves
• If you want more liquid do not drain the water and cook for 5 minutes after adding to the curry mix

Yellow lentils with onion curry

Ingredients:

• ¾ cup -Rred lentils (mysoor dhall)
• ¼ cup - Small onion
• ½ - Tomato (Chopped)
• ½ - Big onion (Chopped)
• 1 Tablespoon - Ghee
• 1 Pinch of asafoetida
• Coriander leaves for garnishing

For masala

• 4 cloves - Garlic
• 1 - Green chilli
• ½ Teaspoon - Cumin seed
• 1 Teaspoon - Coriander
• Small piece of Ginger

Method:

• Cook the dhall with 2 1/2 cup water
• When half done add small onions and cook for 10 minutes
• Grind the masala ingredients to thick paste
• Heat the ghee in a pan
• Add big onion fry till it turns to golden brown
• Add the masala paste and cook for 2 minutes
• Now add cooked dhall and salt, cook for 5 minutes
• Finally add tomato and cook further 5 minutes
• Take the pan from stove and add asafoetida
• Garnish with coriander leaves

This dish is taste with rice, chapatti and string hopper